Zeppole with Anchovy

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This has a been a favorite of my Calabrian family for many generations and with the passing of my grandmother and mother I thought the tradition of having these delicious zeppole on New Year's Eve was gone...thank you so much; they bring back wonderful memories.

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We make this every year as part of our christmas eve tradition-it is my sister's favorite! My nana used to make the dough from scratch, btu as she got older, she began using frozen bread dough. We cut out "doughnut" shapes and fry them plain, and then make a little "envelope" of dough with the anchovy. I prefer regular, crusty italian bread-but this fried bread (zeppole is always a hit.

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They're great. My mom always makes them on Christmas Eve - you can count the anchovy as one of the 7 fish! She also makes them around Carnevale (Mardi Gras. She also makes them without anchovies. The way you tell the difference is that the solid round balls are with anchoy and the ones without are in a donut shape.

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I was quite surprised when I saw the host (I am blanking on his name show a female how to create a perfect raw bar when he taught her how to shuck oysters and clams. While he did a fine job on the oysters, he absolutely blew how to open little neck clams. While the proceedure of getting the knife in was currect, he showed her how to cut right through the middle of the clam and it would open. I have shucked thousands of clams and this is incorrect. Once the knife is in, it should go around the top or bottom of the shell to slice where the clam is attached to the shell. Then the "belly" of the clam remais intact and ready to eat.

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just like grandma used to make. brings back great memories as a child